Low FODMAP strawberry and rhubarb oat crumble

Name: Low FODMAP strawberry and rhubarb oat crumble
Total time: 50 min
Cuisine: British
Ingredients: 500g rhubarb, chopped into 3cm pieces; 250g strawberries, hulled and halved; 60g caster sugar; 1 tsp ground ginger; 100g gluten free plain flour; 80g gluten free oats; 75g dairy free spread; 50g soft brown sugar; 40g pecans, chopped

Tart rhubarb and sweet strawberries under a crunchy oat and pecan topping. Serve with lactose free custard or cream.

Time50 mins
LevelEasy
Costabout £0.75 a head
Oven190°C (170°C fan)

6 servings

Ingredients

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500 grhubarbchopped into 3cm pieces
250 gstrawberrieshulled and halved
60 gcaster sugar
1 tspground ginger
100 ggluten free plain flour
80 ggluten free oats
75 gdairy free spread
50 gsoft brown sugar
40 gpecanschopped

Method

1
Heat the oven to 190°C (170°C fan).
2
Toss the rhubarb, strawberries, caster sugar and ginger in a baking dish.
3
Rub the flour and dairy free spread together with your fingertips until it looks like breadcrumbs. Stir in the oats, brown sugar and pecans.
4
Scatter the topping over the fruit, without pressing it down.
5
Bake for 35 minutes, until the top is golden and the fruit is bubbling up at the edges.
35 min
6
Rest for 10 minutes before serving.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.